Slow-Baked Eggplant Bruschetta with Feta and Balsamic Dressing
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Cooking tools:
- Oven
- Mixing bowl
- Pastry brush
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Plate
Ingredients
- 4 mini eggplants, cut in half lengthwise
- olive oil, for rubbing
- 3 cloves garlic, minced
- 1 teaspoon teriyaki sauce (gluten-free, if needed)
- black pepper, to taste
- 1/2 cup each red, yellow, and orange cherry tomatoes
- feta cheese, shaved or crumbled
- cilantro or parsley, finely chopped
- 1 green onion, finely chopped
- pomegranate arils, for garnishing
- 3 tablespoons Gefen Olive Oil
- 1 tablespoon Tuscanini Balsamic Vinegar
- 1 teaspoon honey
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